Asian Seafood Soup

• 1/2 cup light soy sauce
• 2 tbsp mirin rice wine
• 1 None lime, finely grated zest and juice
• 1 tbsp brown sugar
• 12 None medium black mussels, scrubbed, de-bearded
• 12 None raw king shrimp, peeled, de-veined, tails intact
• 8 None baby octopus, cleaned, halved
• 7 oz salmon fillet, skinned, cubed
• 1 tsp peanut oil
• 1 tbsp fresh ginger, chopped
• 2 cloves garlic, crushed
• 3 cups fish stock
• 2 tbsp fish sauce
• 1 None small sweet potato, peeled, halved, thinly sliced
• 2 oz baby spinach leaves, chopped
• 2 None scallions, sliced

1. In a large bowl combine soy sauce, mirin, lime zest and juice and sugar.
2. In a second bowl, combine mussels, shrimp, octopus and salmon and pour one-third of the soy sauce mixture over.
3. Heat oil in a large saucepan on high. Cook ginger and garlic for 1 min, until aromatic. Stir in stock, 1 cup water, fish sauce and reserved soy mixture. Bring to a boil. Add sweet potato. Simmer for 3 mins.
4. Add undrained seafood to the pan and gently stir. Cook for 2-3 mins, until mussels open (discard any that do not open). Add spinach and simmer, uncovered, for 1 min, until spinach wilts. Serve topped with scallions.

soy sauce, rice wine, lime, brown sugar, black mussels, king shrimp, baby octopus, salmon fillet, peanut oil, ginger, garlic, fish stock, fish sauce, sweet potato, baby spinach leaves, scallions

Taken from recipes-plus.com/api/v2.0/recipes/22181 (may not work)